Shortbread Cookies with Candied Cherries

Shortbread with candied cherries. Lucy Mercer/A Cook and Her Books

Fruitcake is not a tradition in my home, although my mom makes stellar "fruitcake cookies." (That recipe is hers and I hope to share it soon). I buy the candied cherries, however, to top Mom’s sandy, crispy, buttery shortbread. Shortbread is the easiest, most elemental cookie – butter, confectioner’s sugar, flour, salt and vanilla. In the past year, I've begun subbing rice flour for part of the all-purpose. It gives the shortbread a shattery, slightly friable texture.

When I wake up in early December and say “it’s cookie baking time,” I always start with a tray of shortbread. Like Sook and Buddy's fruitcake from only best short story ever written ("A Chrismtas Memory" by Truman Capote), it’s a tradition, and it’s simple – I already have butter, sugar and flour out and the oven’s pre-heating.

Shortbread with candied cherries. Lucy Mercer/A Cook and Her Books

Scottish Shortbread

1 cup unsalted butter, slightly softened

½ cup powder sugar (10X)

1 1/2 cups unbleached all-purpose flour


1/2 cup rice flour

¼ teaspoon salt

1 teaspoon vanilla

Candied cherries or pecan halves for garnish, if desired

1. Preheat oven to 325. In a mixer, cream butter and sugar, then add flours gradually. Add salt and vanilla.

2. Line a rimmed baking sheet with a Silpat or parchment paper. Using a rolling pin, gently roll out the dough to 1/4 –inch thick, in a rough rectangle. Using a sharp knife, cut into 1-inch square pieces. Press cherry or pecan halves onto each square.

3. Bake at 325 for 20 minutes or until golden brown. Remove from oven and let cool. The cuts will have melded back together, but quick work with a sharp knife will take care of that. Store in an airtight container at room temperature.

Green and red candied cherries. Lucy Mercer/A Cook and Her Books

Text and images copyright 2011, Lucy Mercer.

How to clean glassware

Clean stemware. Lucy Mercer/A Cook and Her Books

As we prepare for holiday entertaining, I thought it might be useful to share the method that I use for cleaning my stemware and crystal. I know there are many who use their lovely things everyday, but with granite counters, hardwood floors, young children and a knack for breaking things, I keep the good stuff shelved and bring it out only for special occasions. As a result, these bright red water glasses get used only around Christmas each year, and when I bring them down from the top shelf, they need a gentle bath to dislodge the layer of dust that's settled on them. Some may use the dishwasher, and goodness knows, I love my dishwasher, but I take no chances.

Here's my method:

Step 1. Place two large kitchen towels, or one folded bathroom towel, in bottom of sink. Gently place glassware on towel, a few at a time, do not stack.

Step 2. Fill sink with barely warm water. Not cold, definitely not hot, but room temperature or cooler.

Glasses in sink. Lucy Mercer/A Cook and Her Books

Step 3. Add 1 cup white vinegar and continue running the water until the glasses are covered with water.

Vinegar. Lucy Mercer/A Cook and Her Books

Step 4: Swish each glass individually in the water and use lint-free towel to dry. (Clean cloth baby diapers are perfect for this job, you can also find lint-free towels in the housewares section of discount stores.) Repeat until all glasses are clean.

Red glassware. Lucy Mercer/A Cook and Her Books

What method do you use to clean good stemware? Please tell me in the comments below.

Text and images copyright 2011, Lucy Mercer.